So I have been working on trying to get a pale ale dialed in. My first two attempts have been OK and not great in that order. My main issues are likely related to hop usage and too much malt character (too much munich). I am thinking of a complete overhaul of my last attempts and going with something like this:
80% Pilsner
15% Vienna
5% caramunich
28 g Simcoe 25 min
14 g Cascade 15 min
14 g Cascade 10 min
14 g Cascade 5 min
14 g Cascade 0 min
28 g Citra Dry hop
14 g Simcoe Dry hop
14 g Cascade Dry hop
~45 IBU?
The hop choices are completely different. After experimenting with some newer hops varieties, I have discovered that I really enjoy the classic citrus character of Cascade so I want this to be one point of focus for this attempt. I realize the citra and simcoe will cover some of that cascade character.
The critiques I realize are probably coming:
*don't use German malt in an APA.
I pretty much only brew American or German styles or a hybrid of the two. I like German malt a lot and use my hops and yeast to determine which direction I want to go...
*move all of your hop additions to the very end of the boil/hopstand.
My first two attempts had 60 min & FWH additions for bittering with everything else at flame out and hopstand. Something must have been off with my hopstand temp because I didn't get results I was hoping for. I have brewed a couple of beers that did not have bittering hops with equal additions at 20, 10, 5, 0. I really enjoyed the hop character and flavor although they were not pale ales. I thought I would try this in an APA then come back to hopstands if necessary.
*Not enough hops
This may be a valid critique. I am brewing an APA not an IPA so I am not going for crazy hop character here. I am open to suggestions regarding amounts for sure...
some of my favorite Pale ales Ive made are with german malts. I think either the all vienna or the vienna and pils is good...just different results. not sure what exactly you feel you are missing, but i'd focus on water profile and hop schedule. i like my IPA and PA dry but with a nice moderate malt taste somewhere in the sip. otherwise, its can seem thin or all hops-and that's not my favorite. i usually target 100-150 ppm sulfate in my pale, over 200 in my IPA. PH 5.4. i too use late hope additions, hop stands, and dry hops.
edit: here's an example of one i really love-im like you big fan of cascade, centennial and citra. 44IBU
Amt Name Type %/IBU
8 lbs 8.0 oz Vienna (4.5 SRM) 85.0 %
1 lbs Carared (Weyermann) (24.0 SRM) 10.0 %
8.0 oz Carapils (Briess) (1.5 SRM) 5.0 %
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) -
1.00 oz Amarillo Gold [8.20 %] - Boil 15.0 min 12.6 IBUs
1.00 oz Centennial [9.00 %] - Boil 15.0 min 13.8 IBUs
1.00 oz Amarillo Gold [8.20 %] - Boil 5.0 min 5.0 IBUs
1.00 oz Cascade [6.90 %] - Boil 5.0 min 4.2 IBUs
1.00 oz Citra [14.20 %] - Boil 5.0 min 8.7 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.
1.00 oz Cascade [6.90 %] - Dry Hop 5.0 Days 0.0 IBUs